- Servings : 20
- Ready In : 5:00 h
If you haven’t heard of them, cronuts are basically deep fried doughnuts made with croissant dough. They are very good and very addictive.
Now, being a complete kitchen addict, I had to make a few changes and additions. Firstly, I made a pastry cream to inject into the cronuts. Now if that isn’t enough, I created an icing made with milk kefir. Then I dipped some of them into chopped nuts, chocolate chips and sprinkles – these were the first to go! I didn’t even get a chance to take a picture lol. Next time!
The original recipe claimed to make 14 cronuts, however I made 17 and they were a good size. Next time I’ll probably aim for about 20.
- 1 pkg. active dry yeast
- 1/2 cup warm water
- 1 tsp. salt
- 3 tbsps. sugar
- 1/2 cup milk
- 2 tbsps. melted butter
- 1 tsp. vanilla extract
- 1 egg
- 1/4 tsp. nutmeg
- 3 1/3 cups all purpose flour
- 12 tbsps. room temperature butter
Pour warm water in large bowl. Sprinkle yeast on top and let sit 5 minutes.
Whisk in the next 7 ingredients.
Add flour in several additions whisking each time. Mix for 3 minutes until dough pulls away from bowl.
Turn out onto floured surface. Knead a few times, shape into a ball. Wrap in plastic wrap and chill in fridge for 20 minutes.
Return to floured surface. Roll out to 1/4" thickness and spread 6 tbsps. of room temperature butter over the middle third of dough.
Fold one side over the buttered center, press lightly together. Spread remaining butter over that section.
Fold other third over top. Place on a pan and cover loosely with plastic wrap. Place in fridge 20 minutes.
Again, place dough on floured surface. Gently roll outward into 1/2" thick rectangle. Fold into thirds again and cover again. Chill dough for 2 hours.
Roll to about 1/2" thick, cut in half. Place half to the side (or in fridge). Use a round cutter up to 3" diameter to cut cronuts. For doughnut holes, use a smaller cutter in center. (I did filled cronuts and did not cut "holes"). Cut remaining dough.
Place on lightly floured baking sheets and place in oven with light on until doubled in size.
Heat oil in deep fryer to 325 degrees.
Gently place a couple cronuts at a time to deep fryer, cooking for each side until golden brown, approximately 2 - 3 minutes per side.
Remove from oil using tongs and place on wire rack over baking sheet to cool.
When cooled, fill with pastry cream and dip in icing and toppings. For a simple "icing", put icing sugar or cinnamon sugar in a metal bowl or tray, and toss slightly cooled cronuts to coat.